Chicken noodle soup

Boil the chicken breasts with bay leaves and peppercorns until cooked.

Drain the chicken and let it cool.

In a pot, melt the butter with olive oil. Chop the onions and carrots into medium-sized cubes, and chop the celery.

Add the carrots, onions, and celery to the pot and sauté until softened.

Add the minced garlic and bay leaves and stir the mixture Add the chicken broth and let it boil for about 10 minutes.

Add the pasta and cook it according to the package instructions Shred the chicken and add it to the soup.

Chop the parsley finely, add it with the chicken, and stir for 2 minutes.

Turn off the heat and serve the soup with a squeeze of lemon.